Halloumi Salad with Watermelon & Mint / Watermelon Feta Mint Salad

Halloumi cheese: A semi-hard cheese that can be grilled or fried without melting, adding a savory element to the salad.

Watermelon: Juicy and sweet, it provides a refreshing contrast to the salty halloumi.

Mint leaves: Fresh and aromatic, they add a burst of flavor and a cooling effect.

Olive oil: Used to drizzle over the salad, adding richness and depth.

Balsamic glaze: A sweet and tangy reduction of balsamic vinegar, perfect for drizzling.

When grilling halloumi cheese, make sure the grill pan is properly preheated to medium heat. This ensures that the halloumi gets a nice golden crust without sticking to the pan. Additionally, pat the halloumi slices dry with a paper towel before grilling to remove any excess moisture, which helps achieve a better sear.

• halloumi cheese - Substitute with feta cheese: Feta has a similar salty flavor and crumbly texture, making it a good alternative in salads.

• halloumi cheese - Substitute with paneer: Paneer is a mild cheese that can be grilled or fried, similar to halloumi.

• watermelon - Substitute with cantaloupe: Cantaloupe provides a sweet and juicy alternative, maintaining the refreshing quality of the salad.

• watermelon - Substitute with honeydew melon: Honeydew melon offers a similar texture and sweetness, making it a suitable replacement.

• fresh mint leaves - Substitute with basil leaves: Basil adds a different but complementary aromatic note to the salad.

• fresh mint leaves - Substitute with cilantro: Cilantro provides a fresh and slightly citrusy flavor, adding a unique twist to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, allowing the other flavors in the salad to shine.

• balsamic glaze - Substitute with honey: Honey adds a touch of sweetness and can be drizzled similarly to balsamic glaze.

• balsamic glaze - Substitute with pomegranate molasses: Pomegranate molasses offers a tangy and sweet flavor, providing a similar depth to the salad.

• Allow the halloumi cheese to cool completely before storing. This prevents condensation and keeps the cheese from becoming soggy.
• Transfer the watermelon and mint leaves mixture to an airtight container. This helps maintain the freshness of the fruits and herbs.
• Store the grilled halloumi separately in another airtight container. This prevents the cheese from absorbing excess moisture from the watermelon.
• If you plan to enjoy the salad within a day, refrigerate both containers. The halloumi will stay firm and the watermelon will remain juicy.
• For longer storage, you can freeze the grilled halloumi. Place the slices on a baking sheet lined with parchment paper and freeze until solid. Then, transfer to a freezer-safe bag or container.
• Avoid freezing the watermelon and mint leaves as they will lose their texture and flavor. Instead, prepare fresh watermelon and mint when ready to serve.
• When ready to serve, thaw the halloumi in the refrigerator overnight. Reheat in a grill pan over medium heat until warmed through.
• Combine the fresh watermelon and mint leaves with the reheated halloumi. Drizzle with olive oil and balsamic glaze just before serving for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Place the halloumi salad on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the watermelon from drying out. Heat for about 10 minutes or until the halloumi is warm.

• Alternatively, use a microwave-safe dish and cover the salad with a microwave-safe lid or another plate. Microwave on medium power for 1-2 minutes, checking halfway through to ensure the halloumi doesn't become rubbery.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add the halloumi salad and stir gently for 3-4 minutes until the halloumi is warmed through. Be cautious not to overcook the watermelon.

• If you have an air fryer, preheat it to 320°F (160°C). Place the halloumi salad in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a more gourmet touch, consider reheating the halloumi separately. Grill the halloumi slices on a hot grill pan for 1-2 minutes on each side until they regain their golden brown color. Then, gently mix them back into the salad before serving.

• Grill pan: Used to grill the halloumi slices until they are golden brown.

• Mixing bowl: Used to combine the watermelon cubes and chopped mint leaves.

• Tongs: Helpful for flipping the halloumi slices on the grill pan.

• Chef's knife: Essential for chopping the fresh mint leaves and cubing the watermelon.

• Cutting board: Provides a stable surface for cutting the watermelon and mint.

• Measuring cups: Used to measure the chopped fresh mint leaves.

• Measuring spoons: Used to measure the olive oil and balsamic glaze.

• Serving platter: Ideal for presenting the finished salad.

• Spatula: Useful for gently tossing the salad ingredients together.

Pre-cut watermelon: Buy pre-cut watermelon to save time on chopping and cubing.

Preheat grill pan: Preheat your grill pan while you prepare other ingredients to streamline the cooking process.

Use pre-chopped mint: Opt for pre-chopped mint leaves available in stores to avoid extra chopping.

Quick halloumi grilling: Grill halloumi cheese in batches if your pan is small to ensure even cooking and save time.

Ready-to-use balsamic glaze: Purchase a ready-to-use balsamic glaze to avoid making it from scratch.